The peach slices were swapped out for crisp apples, and the original recipe's bright herbs and spices by an intriguing combination of gin, vermouth, and coriander seeds with a bit of fresh cilantro. The chicken emerged perfectly juicy and browned, sweet and caramelized from the apples with a great herbal kick from the gin. These four elements worked together so well in the chicken dish that I'm tempted to muddle them together in the cocktail shaker and see if there isn't a new fall cocktail to be had with this recipe.

Procedures

1

Preheat the oven to 400°F. Core the apples and slice as thinly as you can without getting out (or buying) a mandoline (between 1/8 and 1/4 inch is fine).

2

In a 9 x 13-inch pan, toss all the ingredients except 1 tablespoon cilantro (or dill or parsley). Spread the ingredients out into one layer in the pan. Roast until the chicken is cooked through and the apples are softened, about 20 minutes. Garnish with the remaining tablespoon cilantro, dill, or parsley. The sauce will be thin, so serve with crusty bread for sopping up the sauce or over rice.

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